What an idiot I am! I buy my fresh mozz. from an Italian grocery called Russo's. The other day, I stopped in for some and dang if they don't carry, not only the Tutto Calabria chile peppers, but everything else they make as well, and at $4.99 a jar, no less! At least now I know. http://www.russofoodmarket.com/

What an idiot I am! I buy my fresh mozz. from an Italian grocery called Russo's. The other day, I stopped in for some and dang if they don't carry, not only the Tutto Calabria chile peppers, but everything else they make as well, and at $4.99 a jar, no less! At least now I know. http://www.russofoodmarket.com/

You are lucky to have such a place. Nothing like that here in Houston (or Texas for that matter) as far as I know.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

Add me to the list of people loving this oil. Upon reading everyone's advice, I ordered two jars and made my first batch the day they came in. I made a second batch today for tonight's pizzas and, can I tell you? This may be my favorite pizza sidekick EVER! Thanks, Craig - you're the man!

Add me to the list of people loving this oil. Upon reading everyone's advice, I ordered two jars and made my first batch the day they came in. I made a second batch today for tonight's pizzas and, can I tell you? This may be my favorite pizza sidekick EVER! Thanks, Craig - you're the man!

You're welcome. I'm happy you like it!

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

Once it is bubbling heavily, turn the heat down low and let it simmer for about four or five minutes then turn the heat off and let it cool. That's all there is to it. Don't let them go longer than that on the heat. You don't want them to get crispy. After it is cool, taste and add a little more oil if it is too spicy for you then pour it all into a container and put it in the fridge. It will keep for a long time.

Just double checking. I figured they went together, but when I saw another member post their infused oil it was completely clear. But it was a different member, different oil. Just wasn't sure if I misread a step in the process.

Mixed up a batch, going to try it on a simple pie with basil. Just from the bit I've had from the spoon I think the flavor is a bit muted by that of the Olive oil. I'm using bertolli EVOO, not sure how that stacks against other olive oils. On the first pie I make I'm going to throw on a few teaspoons and see how it plays. After that I may end up tossing in a few more peppers (I used 12 in 2/3 cup evoo) and pureeing it in the vitamix, followed by a quick re-simmering on the stovetop, or I may even try my hand at microwave extraction ala Red November.

Mixed up a batch, going to try it on a simple pie with basil. Just from the bit I've had from the spoon I think the flavor is a bit muted by that of the Olive oil. I'm using bertolli EVOO, not sure how that stacks against other olive oils. On the first pie I make I'm going to throw on a few teaspoons and see how it plays. After that I may end up tossing in a few more peppers (I used 12 in 2/3 cup evoo) and pureeing it in the vitamix, followed by a quick re-simmering on the stovetop, or I may even try my hand at microwave extraction ala Red November.

In any case, I'm excited to give it a shot.

I've been going a little heavier on the chilis lately as well. Add some oil from the jar to the mix too. If you do a re-simmer, be quick, you won't like it if you get them crispy, and the older ones will crisp-up very fast as they have already given up a bunch of water. If you puree, I think you will probably get a milky orange emulsion. I'm sure it will taste good, but I don't think it will look good on pizza. The flavor will intensify some as it rests too.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage